Adam Simha / Custom
It takes many hours of skilled work and reflects the heart and very personal hand of the maker. My original designs are based on almost 14 years of knife making, my own professional kitchen experience and the custom knives I have built for working chefs. I provide sharpening and repair service for most of these knives exclusively, giving me first hand feedback on every detail from material to blade shape to edge geometry, to hardness, to hardware. I’ve made changes as necessary, improving the process nearly every time. This is heirloom quality cutlery; the knife you will always reach for, feel compelled to care for, and never want to put down.
Adam Simha /Custom knives represent the start of a new line based on some of my favorite designs from my portfolio of one-off custom knives. They will feature blade geometry influenced by both Asian and western traditions; a tapered spine for strength and a slender, slightly convex body for ease and speed of cutting. I will be using Sandvik 13C26 and 12C27 Stainless Steels tempered to a Rockwell C hardness of 60 and cryogenically treated allowing the very thin edge to hold up under rigorous use and take an edge with ease without chipping or gumming up abrasives.
I also plan to do a limited run in 52-100 Carbon Steel, at Rockwell C 61. Each blade will be hand built, kitchen tested, and adjusted accordingly well before the handle goes on, going back and forth to the workshop as many times as it takes until it’s just right. Handles will be made from stabilized hardwood burl and secured with Corby bolts and mosaic pins (mosaics by Sally Martin). Bolsters will be made from Bronze, Nickel Silver or Stainless Steel. Durable packaging functioning both as storage and travel case, and a rawhide honing strap will be included. A matching diamond sharpening steel will be optional.View Adam Simha / Custom Knives